Super easy. I will be serving it atop some vegan "burgers" tomorrow for lunch. My shallot was SUPER strong and I only used 1/2 of a bulb (thankfully). Next time I will add a splash of vinegar and use green onions instead of shallots. Thanks for posting! Made for ZWT8 for Team Jammin Jazzberries for AUS/NZ.
I am not sure that I would call this a salsa, but whatever you call it, I am certainly making this again soon. I served it on Chipotle Bean Burgers and it meshed with those flavors so well, while adding a nice crunch. I think it is the mustard dill spicing that really makes this special. Keeps well too. (OK, for 48 hours anyway, which is how long our batch lasted).
Easy ro make and healthy too. A good no-cook recipe. I liked the tang of the lemon and mustard with the crunch of the beetroots. Reviewed for ZWT8 visit to Australia and New Zealand. Photo also to be posted